Put the oil and the butter in a pan and heat until the butter melts. Put about water to boil in medium sized pot.

Clean the chicken, season it and cook it in the pan (low heat). Cover it with a lid.

Clean the tomatoes, make Cross-shaped cut in both ends. Put in tje water for 2 minutes (skin will open) and quickly put in cold water.

Chop the onions and the garlic, in a crockpot put a bit of the sauce that the chicken let out.

When the onion is translucent add the cannned tomato. Peel the plum tomatoes and chop in medium-sized dices.

When the tomato puree has reduced a bit add the diced ones and add the tarragon and the wine. Let it reduce. Correct seasoning.

Make sure the chicken is coked through and put it in the sauce. Add the caters (if you think their flavour is too string, rinse them) at the last moment.